Fish pie

Name: Fish pie
Yield: Serves 4–6
Cuisine: British
Ingredients: 25 g (1 oz) fresh white breadcrumbs; 25 g (1 oz) grated Cheddar cheese; 50 g (2 oz) butter, softened; about 1–2 tbsp milk; sea salt and white pepper; 1.5 kg (3¼ lb) potatoes, peeled, cooked and mashed; 1 tsp anchovy essence; 2 tsp English mustard; ½ tbsp Worcestershire sauce; 50 g (2 oz) plain flour; 175 ml (6 fl oz) double cream; 100 ml (3½ fl oz) white wine; 500 ml (16 fl oz) fish stock; 50 g (2 oz) butter; 2 tbsp chopped parsley; 250 g (9 oz) salmon fillet, skinned; 250 g (9 oz) cod or haddock fillet, skinned; 250 g (9 oz) smoked cod or haddock fillet

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

A medley of fish in a piquant sauce is baked under a cheesy potato crust for a comforting pie that’s best served simply with spinach or peas. Make individual pies if you prefer.

Ingredients

250 g (9 oz) cod or haddock fillet, skinned
250 g (

Europe
United Kingdom
Fish course
Pescatarian
Pie

Method

Remove any small pin bones from the fish fillets, then cut roughly into 3 cm (1¾ inch) chunks. Pour the fish stock and wine into a large pan and bring to a simmer. Add the fish and poach gently in the liquid for 2 minutes. Drain in a colander over a bowl to save the liquor and leave to cool.
To make the sauce, melt the butter in a heavy-based pan over a low hea